Pumpkin chicken leg
By VicentaLakin
Roast chicken legs are a feature of the north-east, often at the table of a New Year or a family meeting. It's also a popular wine dish in the summer. It's a bit of a trick to be good at selling。
Recipe Recommendations
- chicken thighs one
- preserved eggs of 2
- chives appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- soy sauce 30 grams
- spiced powder appropriate amount
- egg liquid 20 grams
- salty and fresh
- steamed
- several hours
- simple
Steps for Pumpkin chicken leg
1
Put the chicken leg in the water for more than half an hour, bubble the blood out of the chicken leg and wash it
2
The chicken meat and the chicken skin are cut off from the bone with scissors around the bone section of the chicken leg. Then you cut the chicken leg vertically from the side of the chicken's skin, and you can split the chicken bones with your hands
3
There is an uneven distribution of chicken legs after the chicken bones have been removed, and the whole chicken skin will be covered by the whole chicken skin, with a knife that flattens up the chicken-heavy area into a series of large pieces (not cut down or attached to the bottom chicken skin)。
4
Cut them with a knife on the chicken, chop them up with a long line, turn the legs around and chop them up again, be careful not to be big, not to cut the chicken through, not to break the chicken skin, so that they can taste easily, and so easily roll out the pine eggs。
5
Onions are cut in silk, ginger is sliced into pieces, and blades are easily thrown into fine particles with a knife's back. They are then placed in containers, where they are pumped, filled with wine, porridges, egg fluids, salt (which can be kept) mixed. The processed chicken leg is placed in the sauce, and both sides are covered with pickled juice for an hour。
6
The pickled chicken leg shakes off onions and ginger, then the pine eggs are cut up to four to five petals each and line up the chicken leg。
7
When it's rolled up, it's covered in gauze, it's covered in film
8
Then roll up the pine chicken legs with the veil, and the chicken legs with the opposite direction on both sides; there is no tin paper to wrap them around with ropes, but this shape is not good-looking with tin paper; it can just wrap up the rest, but it's better to have two layers and a little bit more。
9
Put pine chicken legs in the steaming pot, and when the fire opens, the small fire evaporates for 30 minutes; when the fire closes, then the tin paper and the gauze are removed before it cools, so that it can be cut into a beautiful circle and not spread。
10
Once sliced, you can load the plate directly, and you can make garlic juice or spicy sauce。